| 1 | Melt half of butter in large skillet over medium high heat. |
| 2 | Add mushrooms and onions and saute until tender, about 5 to 10 minutes. |
| 3 | Remove and keep warm. |
| 4 | Melt remaining butter in same skilled over medium high heat. |
| 5 | Sprinkle chops with rosemary, garlic powder and salt and pepper. |
| 6 | Add to skillet and saute until browned on both sides about 5 minutes. |
| 7 | Reduce heat to medium and continue cooking until tender. |
| 8 | Transfer lamb chops to heated platter. |
| 9 | Pour wine into skilled and cook over medium high heat, scraping up any browned its clinging to bottom of pan, until liquid is reduced by about 1/Spoon vegetables over chops and top with sauce |
